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Flourless PB Chocolate Chip Mini Muffins Recipe

   
 

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     Flourless PB Chocolate Chip Mini Muffins

Category   Desserts - Breads
Sub Category   None
Servings   17 muffins
Preptime   20 min

Ingredients
1 medium ripe banana, peeled
1 egg
Heaping 1/2 cup peanut butter
3 tablespoons honey
1 tablespoon vanilla
1/4 teaspoon baking soda
Pinch salt
Heaping 1/2 cup mini semi sweet chocolate chips
 

Instructions
Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute. Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them. Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Serving Suggestions
1 muffin=100 calories


Originally Submitted
4/16/2015





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